A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
Crème de Cacao White is a clear liqueur with a milk chocolate flavor, underpinned by faint vanilla and apricot tones.
A wine made from non-colored grape pulp (skin removed), primarily white grapes.
The driest and lightest of the traditional sherry varieties. They are consumed young and shortly after opening the bottle; within a few hours they start to lose flavor.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
A naturally-dark and bittersweet product made from roasted, fermented and ground cacao seeds. But you knew that already! Primarily used as a garnish shaved on top of drinks.
Stir all ingredients over ice until well chilled. Strain into a chilled glass. Express an orange peel over the glass and discard. Garnish with a white chocolate bar on the rim.
Created by Simon Difford at the Cabinet Room. Inspired by memories of Nestle’s Milkybars and the 1980s British TV ads.
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